I'd like A Good Recipe for Zucchini in a Casserole

14 years ago

I'm looking for a good recipe using zucchini. I use one using smoked sausage, zucchini, cheddar, croutons and I think spaghetti sauce and it is pretty good. Do you have a favorite you would like to share?

Sue

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Comments (13)

joan_mn
14 years ago
I like to layer it with a layer of browned hamburger and onion, and a layer of mozzarella cheese, then pour spaghetti sauce on it. (not necessarily in that order).
I bake it for about 30 minutes at 350, it is fabulous!
jenni_ca
14 years ago
Love this one. It's easy to increase this to make more.

1 lb lean ground beef
1 can cream of mushroom soup
1/2 cup sour cream
3 cups chunked zucchini (I make pretty big chunks)
3 cups barely cooked chunked potatoes
1 cup monterey jack cheese
Brown the hamburger. Season with salt, pepper, garlic powder and any other seasoning you like.
Drain and add to zucchini and potatoes.
Mix mushroom soup and sour cream together.
Mix all together in a bowl and add salt and pepper.
Pour in baking pan and top with more cheese.
Bake 375 for about 30 mins or until bubbling and cheese is a little browned.
( I boil the potatoes till almost done. Careful not to get them to done or they will fall apart. They will finish cooking in the oven)
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I had to make a different recipe because I did not have the cocoa powder or the raspberries. Going to the store today to get some, along with some other things I need. Meanwhile, here is the recipe I did make, which was also excellent. It is from "Taste of Home" Web site. Orange Zucchini Muffins - (makes 12) Ingredients 1 cup shredded zucchini 1-1/4 cups all-purpose flour 3/4 teaspoon ground nutmeg, divided (I just used 1/4 tsp. in with the batter. Did not do the topping) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 eggs 3/4 cup packed brown sugar (I used 2/3 cup) 1/3 cup canola oil 2 tablespoons orange juice 1 teaspoon grated orange peel 1 teaspoon vanilla extract 1/2 cup raisins 1 tablespoon sugar Directions Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350ÃÂ° for 18-22 minutes or until a toothpick inserted near the center comes out Read more: http://www.tasteofhome.com/recipes/orange-zucchini-muffins#ixzz3CeDl8aiH Lpink's notes: I didn't do the nutmeg sugar topping, just topped with some pre-made cinnamon sugar I had on top of the stove. Was still great! I also added 1/3 cup diced walnuts. Here is a link that might be useful: Zucchini Orange muffins - Taste of Home
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Comments (3)
Easily 8 big pieces and more if you cut them smaller. It's so easy and I always have the ingred. on hand. Hope you like it. My yoga teacher has made it with chicken instead of hamburger and said it was great that way too since she tried it when I made it my way so I'm sure you can substitute around with what you'd like.
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Back home, for a bit. Here is the Zucchini Soup recipe. Zucchini Soup Yields 12 cups I pound Italian sausage, bulk or remove casings, crumbled 2 pounds zucchini, ends cut off and coarsely chopped 2 cups chopped celery 2 green bell peppers, chopped 1 cup chopped onion 42 ounces canned diced tomatoes 1 (10 oz) can tomatoes with green chiles 2 teaspoons salt 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon basil Grated Parmesan cheese for garnish Brown the sausage in a skillet. Drain. reserving a small amount of fat. Saute the zucchini, celery, bell peppers, and onion in the same skillet until tender. Combine sausage, zucchini mixture, undrained tomatoes, and remaining ingredients, except Parm, in a stockpot or dutch oven. Simmer for 1 hour covered, stirring occasionally. Do not be alarmed if soup appears too thick. Liquid will form as the soup simmers. Ladle into bowls. Garnish with Parm. Freezes well. bbstx's notes: I used sweet Italian sausage. I used a scant 2 cups of celery. It can overpower other flavors so easily. I was careful to choose small zucchinis with smooth, tender skin, so I did not peel the zucchini. I used Original flavor Rotel tomatoes for the tomatoes with green chiles. Bon appetit!
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kayjones
14 years ago
Ohhhhhhh, make zucchini bread - it's delicious! I use a basic banana bread recipe and just use zucchini and cinnamon in place of the bananas - ummmmmmmm!!!
irishdancersgram
14 years ago
I 2nd the Zucchini bread....And I also add lots of raisins and nuts.....Mouth watering just thinking about it....Might have to bake some today.....
Marilyn Sue McClintock
Original Author
14 years ago
Thanks for posting recipes, I am now getting overwhelmed with zucchini! Yes, I have a good recipe for zucchini cake, it uses 3 cups of zucchini. I look for recipes that use the most zucchini, ha, ha. Keep on posting those recipes!

Sue
kayjones
14 years ago
Check out the recipes at this website!

Here is a link that might be useful: Zucchini recipes
phyllis__mn
14 years ago
About the only way I like zucchini is when they are quite small.........sliced and sauteed with onion slices. I do love them that way.
chubby_rat
14 years ago
We like them cut in 1/2's or 1/4's lengthwise....then put EVO on them with some spices of your choice,I use oregano,parsley,salt & pepper.Grill with the cut side down for a bit,then turn over,put some parmesan cheese on and grill til done.Yum!
joan_mn
14 years ago
Phyllis, I love that, too. Sometimes I sprinkle Parmesan on them.
Jenni, your recipe sounds wonderful!
dianamo_1
14 years ago
I made this the other day and it was delicious!...

I have no name for this recipe..my DD's friend told her about it and then, DD told me how to make it...

Cut a large zucchini in half and scrape out the seeds.

Brown some Italian sausage, drain, and place in the center of the zucchini pieces.

Pour on top of the sausage..some cocktail sauce.

Bake in oven until zucchini is tender.

Then, melt some cheese on top and serve.

Eazy Peazy!
luckygardnr
14 years ago

Parmesan Baked Zucchini and Tomatoes
Michael Smith

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

â¢ 8 x plum tomatoes, sliced one-quarter-inch thick
â¢ 5 x onions
â¢ 1 cup grated Parmesan cheese
â¢ Olive oil
â¢ Salt and pepper
â¢ 4 x zucchini, sliced one-quarter-inch thick, on the diagonal
â¢ 1 tbsp dried oregano

Directions:

1. Preheat oven to 375Â°F.

2. Place a large skillet over medium-high heat and pour in oil. When it's hot, add onions and salt and pepper. SautÃ© until the onions are softened and beginning to caramelize. Pour into the bottom of a 9" by 13" baking dish.

3. Begin layering tomato slices along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato row, and repeat alternating tomatoes and zucchinis, adjusting as necessary until the pan is filled.

4. Sprinkle with salt and pepper, oregano and grated Parmesan and bake for 30 minutes, or until top is golden and juices are bubbling.
sheilajoyce_gw
14 years ago
Zucchini cake is good too.
irishdancersgram
14 years ago
This was just in the morning paper and sounds pretty good....

Zucchini Bake
4 small zucchini, diced (about 3 cups)
2 cups (5 1/2 ounces) club cracker crumbs
2 tablespoons butter
3 eggs
1 small onion, grated
1/2 cup 2% reduced fat milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Preheat oven to 350 and grease a 9 inch deep-dish pie pan or baking dish.
Bring 4 cups water to a boil and add zucchini. Reduce heat and simmer, covered until tender...Drain well

Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter and then spoon zucchini on top.

Whisk eggs until fluffy and stir in onion, milk 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan...

Bake, uncovered for 35 minutes or until golden on edges....
Serves 6-8

I'd like A Good Recipe for Zucchini in a Casserole

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joan_mn

jenni_ca

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I'd like A Good Recipe for Zucchini in a Casserole

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Marilyn Sue McClintockOriginal Author

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Marilyn Sue McClintock
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